One-Pot Garlic Parmesan Orzo

Ingredients:

• 1 tbsp unsalted butter
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup orzo pasta
• 2½ cups chicken broth (or veggie broth)
• ½ cup grated Parmesan cheese
• ¼ cup heavy cream (optional, for extra creaminess)
• Salt and black pepper, to taste
• Chopped parsley for garnish
• Lemon zest (optional)

Instructions:

1. Start the base:
   In a medium saucepan or deep skillet, heat butter and olive oil over medium heat. Once melted and shimmering, add minced garlic. Sauté for 30–60 seconds until fragrant — don’t let it brown.
2. Toast the orzo:
   Stir in the dry orzo pasta and cook for 2–3 minutes, allowing the pasta to get lightly toasted and golden. This adds a nutty depth to the flavor.
3. Add the broth:
   Slowly pour in the chicken broth and bring the mixture to a gentle boil. Stir well to prevent sticking, then reduce heat to low and cover.
4. Simmer to perfection:
   Let it simmer gently for 10–12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed. It should look creamy, not dry.
5. Add Parmesan & cream:
   Remove from heat and immediately stir in Parmesan cheese. For extra indulgence, mix in the heavy cream too. Season generously with salt and pepper. Add lemon zest if using for brightness.
6. Serve it hot:
   Spoon into bowls and top with freshly chopped parsley and an extra sprinkle of Parmesan. This dish can stand on its own or work as a dreamy side next to grilled chicken or fish.